Flank Steak with Warm Moroccan Spices

Thayer Allyson Gowdy

The rustic texture of flank steak matches the meatiness of Syrah, and the pungent spices of North Africa loop into the same spices that often show up in the wine.

This recipe goes with Grilled Eggplant and Pepper Salad

Yield: Makes 6 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 56%
  • Protein: 31g
  • Fat: 19g
  • Saturated fat: 5.9g
  • Carbohydrate: 0.8g
  • Fiber: 0.0g
  • Sodium: 251mg
  • Cholesterol: 76mg

Ingredients

  • 3/4 cup olive oil
  • 3/4 cup red wine vinegar
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon cayenne
  • About 2 lbs. beef flank steak, fat trimmed

Preparation

  1. 1. In a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne.

    2. Rinse flank steak and pat dry; put in a 1-gallon zip-lock plastic bag. Pour in all but about 3/4 cup of the marinade (save remaining for Grilled Eggplant and Pepper Salad); seal bag and turn to coat meat well. Chill for at least 4 hours and up to 1 day.
  2. 3. Lift steak from marinade (discard used marinade) and lay on a well-oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning occasionally, until browned on both sides and still pink in the center (medium-rare; cut to test), 10 to 12 minutes total.
  3. 4. Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the grain into thin, slanted slices.
  4. Note: Nutritional analysis is per serving.
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